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No Bake Blueberry Jam Cheesecake

It’s been a while since I’ve made a no-bake cake.
The last one, this Christmas, I made a simple nougat semifreddo cake that turned out awesome. I don’t know why at Christmas, when it’s cold, we also feel like having iced desserts, hehehe! The fact is that now the good weather is coming, it’s still a little cool, and the rain doesn’t leave us, and that’s good because this year in the south it hasn’t rained too much, and that’s why I wanted to show you how to make this delicious blueberry jam cheesecake without oven.

Blueberries, and in general all berries, are my favorite fruits. Blueberries, in particular, are the mainstay of my breakfasts. A bowl of fresh blueberries accompanies me every day. Aside from their taste, their properties and health benefits are very important. Although most of the blueberries sold in Spain are from the United States, Morocco or our southern greenhouses, in northern Spain they can be found in the wild. Being a shrub that needs cold, it grows very well in northern Europe, but also in areas such as the Cantabrian Mountains, Galicia and the Pyrenees. I remember spending my summers in Panticosa (Huesca), in the heart of the Aragonese Pyrenees, and eating blueberries while walking through the mountains. How wonderful when we could make those trips, wasn’t it!

Blueberries are rich in antioxidants and vitamin C. Their benefits include the prevention and treatment of urinary tract infections, prevention of brain degeneration and control of hypertension, helping to prevent heart and circulatory diseases.


For the base:

  • 100 gr. melted butter
  • 2 tablespoons of lavender honey (or the one you like the most)
  • 200 gr. digestive cookies
  • 1 teaspoon ground cinnamon

For the cheesecake:

  • 6 sheets of gelatin
  • 150 gr. fresh blueberries
  • 100 gr. of blueberry jam Pazo de Vilane
  • 600 gr. cream cheese
  • 150 gr. sugar
  • 150 gr. Greek yogurt
  • 600 gr. whipping cream +35% G.M.

For decoration:

  • 100 gr. blueberry jam Pazo de Vilane
  • 100 gr. of fresh blueberries


For the base:

In a saucepan, melt the butter together with the honey. Remove from the heat and let it cool a little.
In the meantime, grind the cookies and mix them with the cinnamon.
Mix the cookies with the butter until we have a homogeneous dough.
Take a 20 cm round springform pan and line the sides with acetate. You can line the base with baking paper. I used a kitchen ring and lined it with plastic wrap.
Pour the cookie mixture and flatten it so that it is well united and covers the entire bottom of the mold.
Put in the refrigerator and set aside.

For the cheesecake:

Put the gelatins in a bowl with cold water and let them soften. Set aside.
In a large bowl, mix the cheese with the sugar and yogurt. Divide into three parts: 1 bowl with 250 gr. of cream, another with 300 gr. of cream and another with 350 gr. of cream.
Meanwhile, crush the blueberries and put them in a saucepan with the jam. Heat over medium-low heat. Add 4 sheets of gelatin, stir and let cool slightly. Divide this mixture into two parts: one of 150 gr. and the other of 100 gr. 
The 150 gr. of blueberries and jam mix with the 250 gr. of cream; and the 100 gr. of blueberries and jam mix with the 300 gr. of cream. The 350 gr. of cream will remain without jam but will need gelatin. Heat the two remaining gelatin sheets and mix them with the 350 gr. of cream. 
Now we whip the cream to the point of Greek yogurt and distribute 200 gr. in each of the bowls. Mix well. Remember that as we mix the cream with the cream it will become denser.
Take the mold out of the refrigerator and fill it first with the white mixture. Spread the surface well and tap it against the worktop so that there are no gaps.
Next, pour the lighter mixture, spread the surface and tap it.
Finally, we pour the darker mixture and repeat the same as with the previous ones.
Cover with plastic wrap and put it in the refrigerator for eight hours (the original recipe says at least 4 hours, but I preferred 8 hours so that it is perfectly solid).

For the decoration:

We heat the jam in a saucepan and cover the surface of the cake with it.
Decorate with fresh blueberries, washed and dried.

*Remember that you can freeze this cake and have it iced.

Who would like a slice?


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